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    Budini di pomodorini

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    Budini di pomodorini

    I first ate this in a restaurant overlooking the black and white cathedral of Orvieto, in Umbria. If you can’t find bocconcini, use diced mozzarella.

    • Preparation time: 25 minutes, plus 6 hours setting
    • Cooking time: 30 minutes
    • Total time: 55 minutes, plus setting time 55 minutes

    Serves: 6


    • 1kg Cherry tomatoes, plus 12, to serve
    • 2 Garlic cloves, halved
    • 3 Basil leaves
    • 3 Thyme sprigs
    • 6 Gelatine leaves
    • 290g Bocconcini (mini mozzarella), halved
    • Pesto
    • 20g Basil leaves
    • ½ tbsp Pine nuts
    • 20g Parmesan, freshly grated
    • 4 tbsp Extra virgin olive oil
    • 1 Garlic clove, peeled and halved


    1. Preheat the oven to 180˚C/gas 4. Place 1kg cherry tomatoes in a roasting tin, tuck in the garlic and herbs, and season. Roast for 25–30 minutes until they start to brown at the edges and burst. Remove the garlic and herbs, and put the tomatoes and any juice through the medium disc of a mouli into a bowl. Season.
    2. Soak the gelatine in cold water for 5 minutes. Heat the tomato mixture in a pan (do not boil). Squeeze out the gelatine, add and stir until dissolved. Ladle into six 100ml ramekins, leave to cool, cover with clingfilm and refrigerate for at least 6 hours.
    3. To make the pesto, chop the basil, pine nuts and garlic in a food processor or mini-chopper. Add the parmesan and season; whiz again, then add the oil. Transfer to a bowl, cover with a little oil to stop it discolouring, cover with clingfilm and store in the fridge.
    4. To serve, dip the base of each ramekin into a bowl of very hot water for 20 seconds, run a knife round the edge of the jelly and turn out onto a plate. Decorate with bocconcini and halved tomatoes; spoon the pesto over.

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    Drinks recommendation

    Try an Italian white with floral
    delicacy but plenty of backbone. Sant’Elisa Friulano 2008 Friuli Grave DOC, Italy. Bin 600870; £6.99.


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